Effortless Green Bean Herb Salad

Crunchy green beans mix with bold spices and briny capers, turning an everyday veggie into something special. It’s fresh and zippy, working just as well for weeknight dinners as it does for fancier meals.

When I first whipped up this salad for a potluck in the summer, it vanished almost instantly. The crunchy beans and heaps of herbs keep it on repeat at our family get-togethers ever since.

Irresistible Ingredients

• Extra virgin olive oil: Grab your fanciest oil here since it’s the base of the dressing
• Cumin and coriander seeds: Give these a quick toast to make their flavors really pop
• Capers: These tiny guys pack a tangy punch that goes so well with fresh veggies
• Fresh herbs: Mix tarragon, chervil, and green onions for big flavor
• Red bell peppers: Choose shiny, firm ones—they should feel heavy and look smooth
• Green beans: Pick beans that look bright and firm, without any brown dots

Simple Step Guide

Mix the salad together:

Dry off your chilled beans really well—this makes the dressing stick. Toss beans and blistered peppers in a bowl, then pour on that hot dressing. Toss in the herbs, green onions, and lemon zest. Sprinkle salt and pepper, then stir it all gently until everything's coated.

Make the flavorful dressing:

On medium heat, warm olive oil in a pan, add paper-thin garlic slices and let them sizzle for 20 seconds—don’t let them brown. Throw in capers next for a few seconds, then add cumin and coriander. Give it a quick stir until it’s all smelling awesome and garlic starts turning golden.

Char those peppers:

Heat a skillet until it’s really hot, pour in olive oil, then add sliced red peppers with a bit of salt and pepper. Let them sit for about a minute, then flip them sometimes until you see a good char but they’re still firm. That caramelized edge makes all the difference.

Get the beans ready:

Fill a big pot with water, salt it well, then boil. Toss in your beans and let them go for 3 minutes so they’re bright green and snappy. Drain and drop right into icy water so they keep their color and crunch.

The best part? That punchy, warm dressing over crisp veggies. I always seem to make extra so I can snack on leftovers straight from the fridge. The flavors just keep getting better—those beans soak up the spiced oil, so every bite is more flavorful.

Make-Ahead Perfection

The longer this sits, the tastier it gets. Let the beans soak up that savory dressing for up to a day before you plan to eat. Store it cold, then bring it out a bit before mealtime so the flavors shine. The herbs might darken, but it’s still just as tasty.

Easy Herb Swaps

If you can’t find chervil, no worries. Dill and cilantro together come close in taste. Flat-leaf parsley also works, and if you use it, add a little more tarragon to keep the great licorice flavor. Just add your herbs right before you serve so they stay fresh and green.

Tasty Ways to Serve

This salad goes great with things like grilled fish, chicken, or lamb. Want it vegetarian? Try it with crunchy sourdough and something creamy like burrata or goat cheese. I love passing it around with hummus, olives, and warm flatbread—the bright flavors balance out rich and hearty foods.

This dish is such an easy way to make veggies extra special. You’ll want to make it over and over—it just gets better every time, and friends and family will definitely ask for seconds.

Foire aux questions sur la recette

→ How far ahead can I prepare this bean salad?

Totally! Blanch beans and char the peppers up to one day early, just keep them in separate containers in the fridge. Mix the dressing and leave it out on the counter. Wait to add the herbs and toss it all together right before eating for the best crunch and flavor.

→ No chervil — what can I swap in?

Feel free to use a blend of dill and cilantro if chervil’s not around. You can also try parsley, basil, or any tender leafy herb you like with tarragon.

→ Should this be served warm or cold?

Room temperature is your best bet here. The cozy dressing just softens the greens and herbs a touch. If you made the veggies earlier and chilled them, let everything sit out for a bit so it's not cold before mixing it all together.

→ Tips for toasting cumin and coriander seeds?

Just toss the seeds right into the heated oil with garlic and capers and they’ll toast nicely. Want even more toasty flavor? Dry-toast them on a skillet for a minute or two until they smell nutty, before throwing them in the oil.

→ What dishes match well with this salad?

This one goes with just about everything—try it with grilled lamb or chicken, baked fish, stuffed veggies, or in a mezze spread. The zesty herbs and warm spices really shine alongside lots of Mediterranean or Middle Eastern dishes.

→ Will frozen beans work if I don't have fresh ones?

Fresh really works best here for that juicy crunch. But if frozen is what you have, let them thaw fully and dry them off before using. Give them just a quick dunk in boiling water—a minute or two is plenty since they’re partly cooked. They might come out softer than fresh, but still tasty.